Fumihiro's Northen Nutty Brown Ale (Without Special Roast)

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Northern English Brown Ale (11C)
Boil Size: 6.95 galStyle Guide: BJCP 2008
Color: 16.1 SRMEquipment: My Equipment #1
Bitterness: 25.0 IBUsBoil Time: 90 min
Est OG: 1.047 (11.6° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.11 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
11.99 oz Toasted Malt (27.0 SRM) Grain 2
6.17 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
4.23 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
2.82 oz Chocolate Malt (350.0 SRM) Grain 5
1.62 oz Wheat, Torrified (1.7 SRM) Grain 6
1.41 oz Roasted Barley (300.0 SRM) Grain 7
0.74 oz Challenger [7.6%] - Boil 60 min Hops 8
1.00 tsp Irish Moss (Boil 15 min) Misc 9
0.35 oz Challenger [7.6%] - Boil 15 min Hops 10
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 11

Notes

Toasted malts are home-made by roasting 340g of English pale malt in oven for 10-20 min. or until the color turns to totally red, at 180C. Treat each of the mashing and sparging water with 1/12 tsp of Campden powder. Add also 1 tsp of gypsum to the mashing water.

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